| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 1059 |
| Fat | 51.2g |
| Saturates | 25.5g |
| Protein | 32.1g |
| Carbs | 117.9g |
| Sugars | 12.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark. 4.
Place the macaroni in a large pot of salted boiling water. Cook for 4 minutes less than package instructions. Drain and set aside.
To make the bechamel sauce, place the butter in a medium pan placed over a medium-high heat and allow to melt. Add the cake flour and whisk until lightly browned. Pour in the milk and cream, whisking continuously until smooth and combined. Continue whisking until thickened and the flour has cooked out. Stir in the mustard and grate in half the Cheddar cheese. Season to taste.
Add the macaroni and stir to coat. Pour into an ovenproof dish.
Slice the brie widthways and place over the macaroni mixture. Crumble the leftover stuffing and grate the remaining Cheddar over. Place the dish in the oven for approx. 25-30 minutes.
Remove from the oven and set aside for 5 minutes before serving.
